The nurse determines that the asthmatic client does not understand discharge instructions if which of the following statements is made?
1. "I know I shouldn't smoke, but one or two cigarettes a day shouldn't be harmful.".
2. "I should monitor my peak flow daily and record it in a diary.".
3. "I should rinse my mouth after each use of my corticosteroid inhaler.".
4. "Using a spacer with my inhaler will allow for better and more accurate medication delivery.".
"I know I shouldn't smoke, but one or two cigarettes a day shouldn't be harmful.".
Rationale: Environmental pollutants, smoking, allergens, chemicals, and inhalants can all trigger an asthmatic attack and should be avoided. Maintaining a diary of peak flow measurements allows the client to monitor for decreases that indicate bronchoconstriction. Inhaled corticosteroids increase risk for thrush, so the mouth should be rinsed after inhaler use. When a spacer is attached to an inhaler, it allows the medication to accumulate while the client inhales and prevents escape outside the client's mouth.
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A nurse assesses a client who is prescribed furosemide (Lasix) for hypertension. For which acid-base imbalance should the nurse assess to prevent complications of this therapy?
a. Respiratory acidosis b. Respiratory alkalosis c. Metabolic acidosis d. Metabolic alkalosis
The nurse validates the patient's response to an intervention prior to documenting in the progress note. What does validation ensure?
1. The patient's request is clarified. 2. The patient's affect is appropriate to the situation. 3. The patient's need for further intervention is understood. 4. The patient's perception of the response is communicated.
The nurse understands that which of the following agents works by blocking the passage of calcium in the heart resulting in vascular smooth muscle relaxation?
a. atenolol c. lidocaine b. amiodarone d. verapamil
Clients taking monoamine oxidase inhibitors (MAOI), which are used to treat depression, should be instructed to avoid foods containing tyramine such as:
1. Aged cheese. 2. Spinach. 3. Poultry. 4. Fish.